Transglutaminase for sausage

Effect in MeatAnd Fish:
Currently，the below just list the relating information in meat, surimi and relating application.
1. Catalyzing the combination of casein thus improving the gel strength, improve the tasting.
2. Due to the stable ph value, stronger viscosity of tg-me, so it can keep the formation
after the reconstruction, even cooking, boiling and so on.
3. Increasing the yield rate, decrease the manufacture cost.
4. Catalytic muscle protein cross-linking with some of the low-value meat and enhance their
market value.
5. Binding small chunks of meats into a big one ("portion control"), such as in sausages, hot
dogs, restructured steaks.
6. Improving the texture of low-grade meat such as the so-called "pse meat".